Stuffed tomatoes

Ingredients:

• 4 large tomatoes with the tops cut off like lids the insides removed; save the tomatoes insides.
• 1 1/2 cups of basmati rice, cooked
• 1 cove of garlic, grated
• 5 tbsp of olive oil
• salt and pepper
• 2 tbsp of white wine
• 5 leaves of basil, chopped

Directions:

1. Sautee the garlic in the olive oil over a medium heat for 2 minutes.
2. Add the remaining ‘insides’ of the tomato, the wine and the basil.
3. Simmer for 6 minutes.
4. Add the cooked rice, mix well and simmer for 3 minutes.
5. Place the hollowed-out tomatoes on a baking sheet. Fill them with the rice mixture.
6. Replace their tomato lids and put the baking sheet in the oven for 10-15 minutes.

Serves: 4 persons

Sicilian salsa

Ingredients:

• 2 zucchini, chopped
• 2 carrots, chopped
• 1 stalk of celery, chopped
• 1 red bell pepper, chopped
• 1 onion, chopped
• 4 tbsp of basil pesto
• (1) 4 oz can of kidney beans
• 3 tomatoes, chopped
• 1 tbsp of fresh chopped parsley
• 2 tbsp of fresh chopped cilantro
• 1 garlic clove, chopped
• 1 loaf of French bread.
• Olive oil
• Salt and pepper

Directions:

1. Cut the bread into half inch slices.
2. Drizzle the slices with olive oil, sprinkle them with salt and toast them in the oven.
3. Add all the other ingredients into a food processor, adding 4 tbsp of olive oil.
4. Process the ingredients on a medium speed until they are well blended but still distinguishable.
5. Serve the Sicilian salsa on top of the toasted pieces of bread

Serves: 4 persons

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